Lemon, Ginger and Rosemary Ice Cream with Hot Lemon Syrup

First off I know this image is gigantic, but I don’t care, I love that old metal ice cream can.

I’m always on the look out for interesting lemon recipes because I have a Meyer Lemon tree that keeps on giving, a giant, bad hair day, rosemary bush and fresh ginger in house, most of which ends up going bad and getting replaced in an ongoing entropy feedback loop. When I ran across Katie’s recipe I knew I had to try it. I am happy to report it tastes as good as it looks.

Normally I would just link you over to recipe at this point, but I thought it might be helpful to list the ingredients in American quantity equivalents.

• 1 cup sugar
• 1½ cups whole milk
• 2 cups heavy cream
• 1 cup half and half
• Juice 4 lemons
• Zest 1 lemon
• 1 tablespoon fresh rosemary, finely chopped
• 2 teaspoons fresh ginger, very finely grated

Note: The above will (i think) be less sweet than Katie’s version as castor sugar is finer than American granulated sugar. But I tend to cut back on the sugar used in most recipes.